Keto-Friendly Chili Cheese Dog Bake
Enjoy a classic comfort food favorite without the carb load! This Keto-Friendly Chili Cheese Dog Bake features a rich, meaty chili and savory hot dogs, all topped with melted cheddar cheese. Perfect for a satisfying low-carb and diabetes-friendly meal.
Equipment
- Large skillet
- Small oven-safe casserole dish (approximately 6x8 inches, 5x7 inches, or a similar 1-1.5 quart capacity dish)
- Food processor or immersion blender (optional, for chili texture)
Ingredients
For the Savory Chili Base - Meat :
- 8 oz 227g lean ground beef (preferably 85/15 or leaner)
Produce:
- 1 large clove garlic minced
- 1/2 large bell pepper any color, diced
- 1/2 medium onion diced (approximately 3/4 cup diced; reserve about 1/3 of this for topping, the remaining 2/3 for sautéing)
Spices & Seasonings:
- 1 tsp chili powder
- 1/4 tsp smoked paprika
- 1/4 tsp ground cumin
- 1/8 tsp black pepper
- 1/2 tsp salt
Sauces & Liquids:
- 1/2 cup 120ml no-sugar-added tomato sauce
- 1.5 tsp 1/2 tablespoon tomato paste
- 1/2 tsp Worcestershire sauce
- 1/2 cup 120ml water
Sweetener:
- 1.5 tsp 1/2 tablespoon sugar substitute (e.g., erythritol, monk fruit)
For the Casserole Assembly:
- 4 low-carbohydrate beef hot dogs
- 1/2 cup approx. 2 oz or 56g shredded cheddar cheese (or a cheddar blend; use more if desired)
- Optional Garnish: Additional 1-2 tablespoons finely diced fresh onion
Instructions
- Brown Aromatics and Beef: In a large skillet over medium-high heat, combine the ground beef, minced garlic, diced bell pepper, and approximately two-thirds of your diced 1/2 medium onion (having reserved the final one-third for topping). Cook, breaking up the beef with a spoon, until the beef is thoroughly browned. Drain off any excess fat from the skillet.
- Build Chili Flavor: To the skillet with the browned beef mixture, add the chili powder, smoked paprika, cumin, black pepper, salt, sugar substitute, Worcestershire sauce, no-sugar-added tomato sauce, tomato paste, and water. Stir well to ensure all ingredients are fully combined.
- Simmer Chili: Bring the chili mixture to a gentle simmer. Reduce the heat to low, cover the skillet, and let it simmer for at least 20-25 minutes, allowing the flavors to meld. Stir occasionally.
- Refine Chili Texture (Highly Recommended): For an authentic "hot dog chili" texture, carefully transfer the simmered chili to a food processor or use an immersion blender directly in the skillet (if heat-safe and contents are not too shallow). Process or blend until the beef is broken down into very fine pieces. Be cautious when blending hot liquids.
- Prepare Hot Dogs & Assemble: Preheat your oven to 375-400°F (190-200°C). Slice the 4 beef hot dogs lengthwise down the middle, and then cut each resulting piece in half (or slice into rounds if preferred). Arrange the hot dog pieces in a single layer covering the bottom of your small oven-safe casserole dish.
- Layer and Top: Pour the prepared chili evenly over the hot dogs in the casserole dish. Sprinkle the 1/2 cup of shredded cheddar cheese over the chili. Finally, distribute the reserved one-third of diced onion (from step 1) over the cheese.
- Bake Casserole: Place the casserole dish in the preheated oven. Bake for 15-20 minutes, or until the casserole is hot throughout, the chili is bubbly, and the cheese is melted and lightly golden.
- Serve and Enjoy: Carefully remove the casserole from the oven. Let it rest for a few minutes before serving. If using, garnish individual servings with additional fresh diced onion.
Notes
Approximate Nutritional Information (per serving, 1/3 of recipe):
- Calories: 492 kcal
- Protein: 31.1g
- Fat: 36.6g
- Total Carbohydrates: 12.8g
- Dietary Fiber: 2.0g
- Sugars: 5.1g
- Erythritol: 2.0g (6g total in recipe from 1.5 tsp sugar substitute)
- Net Carbohydrates: 8.8g (Total Carbohydrates - Fiber - Erythritol)